Spaghetti alla Carbonara

Spaghetti alla Carbonara

Spaghetti alla Carbonara

Approximately 4 ounces or 4 slices of thick-cut bacon, sliced into 1/4 inch wide strips or equivalent amount of pancetta or guanciale, chopped

2 eggs, beaten

2 ounces finely grated parmesan, parmigiano, or pecorino romano

1/2 tsp freshly ground black pepper (I go up to 1 teaspoon)

8 ounces spaghetti

Cook bacon in a skillet over medium heat until it is crisp. Remove with a slotted spoon and drain on a piece of paper towel.

Bring a large pot of water to a boil for the pasta. Salt it generously, it should taste like sea water. Cook spaghetti according to package instructions, until it is al dente. 

Temper the eggs like making a custard. With one hand beat the eggs and with the other slowly drizzle approximately 1/4 cup of hot pasta water with a measuring scoop or cup into the egg mixture. Set aside. 

Before draining the pasta, set aside about half a cup of the boiling pasta water to loosen the pasta if needed. 

You'll have to move fast at this point. When the pasta is al dente, drain the pasta then return the pasta back into the hot pot. Keep the pot off heat. The residual heat in the pot and pasta will thicken the sauce. Add the drained bacon, ground pepper, pasta and with one hand, stir the pasta while pouring in the tempered egg mixture.

Keep stirring to mix the cheese and egg evenly and the sauce will be thickened and silky smooth. Add a bit of the pasta water if needed.